Japanese Clear Onion Soup, also called hibachi onion soup, Japanese clear soup, or Benihana onion soup, is a light, broth-forward soup made with simple aromatics, onions, celery, and carrots simmered until the flavors deepen.
A Quick Look at the Recipe
✅ Recipe Name: Japanese Clear Onion Soup
🕒 Ready In: ~40 minutes
👪 Serves: 4 servings
🍽 Calories: ~88 calories per serving
🥣 Main Ingredients: Vegetable broth, onion, mushrooms, green onions
📖 Dietary Info: Gluten-free, dairy-free, light and low-calorie, vegetarian/vegan
👌 Difficulty: Extremely easy - quick prep, simple simmer, authentic hibachi-style flavor
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It's the same warm, soothing starter you're served at hibachi restaurants, and it takes just minutes of prep at home. This version uses clean, whole-food ingredients and delivers the same savory, umami flavor while staying naturally low-calorie and easy to pair with weeknight meals.
Enjoy it as a cozy appetizer, or serve it alongside a simple salad like Asian Cucumber Noodle Salad or with homemade Veggie Spring Rolls for a complete takeout-style dinner.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Japanese Clear Onion Soup:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Japanese Clear Onion Soup:
- Recipe Notes & Tips:
- How to Store:
- Japanese Clear Onion Soup FAQs:
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- Japanese Clear Onion Soup
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This was amazing to try! I had always wanted to make Japanese food and this is what got me started! It was so simple and easy!
- Melody
Why You'll Love this Japanese Clear Onion Soup:
Light & Nourishing: A warm, comforting broth packed with fresh vegetables and aromatics.
Easy to Make: Simple ingredients and minimal prep make this a quick and fuss-free recipe.
Customizable: Add extra mushrooms, tofu, or your favorite vegetables for a heartier soup.
Naturally Vegan & Gluten-Free: Perfect for various dietary needs; just skip soy sauce or use tamari for a gluten-free option.
Flavorful & Aromatic: Fresh ginger, garlic, and sesame oil create a deep, rich taste.
Key Ingredients:
- vegetable broth. Use homemade or store-bought vegetable broth for the best flavor. You can use homemade chicken broth or beef broth as well.
- onion. Yellow or white onions work best for their natural sweetness, which enhances the broth.
- carrots & celery. These add a classic depth of flavor. Chop them evenly to ensure they cook at the same rate.
- scallions. Fresh scallions add a bright, slightly spicy contrast to the warm broth. Use both the white and green parts.
- sriracha (optional). Adds a spicy kick; adjust the amount to your heat preference.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Try different mushrooms: If you can't find button mushrooms, substitute baby bella, cremini, or shiitake mushrooms.
- Use Tamari for a Gluten-Free Option: If you prefer the soup gluten-free, replace soy sauce with tamari or coconut aminos. Or omit it altogether, the soup is flavorful without it.
- Add proteins for a fuller soup: While Japanese clear onion soup is traditionally simple, you can add cubed tofu, sliced cooked chicken, shrimp, or even thin-sliced beef to turn it into a full meal.
- Brighten it up: A squeeze of lemon juice, extra green onions, or a small handful of fresh parsley can add freshness right before serving.
How to Make Japanese Clear Onion Soup:
- Heat a little oil in a large pot over medium heat. Add the diced onions and cook for about 10 minutes, stirring occasionally, until they become soft and slightly caramelized.
- Stir in the carrots, celery, garlic, and ginger. Pour in the sesame oil and vegetable broth. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 30 minutes to allow the flavors to develop.
- Use a fine-mesh strainer or slotted spoon to remove the vegetables, leaving a clear broth. Discard the solids or save them for another use.
- Place a handful of thinly sliced mushrooms and scallions into serving bowls.
- Pour the hot broth over the mushrooms and scallions, allowing them to soften slightly in the heat.
- Add a splash of soy sauce for extra depth or sriracha for a spicy kick.
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Recipe Notes & Tips:
- Gentle Heat for Mushrooms: Pouring hot broth over raw mushrooms lets them soften naturally while keeping their texture intact.
- Prevent Cloudy Broth: Simmer gently and avoid boiling too hard, as rapid boiling can break down vegetables and create murkiness.
- Clear Broth Tip: Strain the vegetables well using a fine-mesh strainer for a smooth, clean broth.
- Make It Heartier: Add rice noodles, bok choy, or extra mushrooms for a more filling dish.
- Spice It Up: A drizzle of sriracha or chili oil adds heat, while a dash of rice vinegar gives a bright, tangy contrast.
- Balanced Seasoning: Start with a small amount of salt and pepper and adjust after simmering, especially if adding soy sauce later.
How to Store:
Refrigerate: Let the broth cool completely, then store it in an airtight container in the fridge for up to 4 days. Keep the broth separate from the mushrooms and scallions for the best texture.
Freeze: Pour the broth into a freezer-safe container or ice cube trays for portioned servings. Freeze for up to 3 months. Mushrooms and scallions lose texture when frozen, so always add them fresh after reheating.
Reheating: Warm the broth on the stovetop over medium heat until hot, or microwave in 30-second intervals, stirring in between. Add fresh mushrooms and scallions when serving for the best texture.
Japanese Clear Onion Soup FAQs:
Japanese clear onion soup is made from a light broth base, typically beef broth or vegetable broth, simmered with fresh onion, celery, carrots, garlic, and ginger to build flavor. The vegetables are removed after simmering, leaving a clean, clear broth. Many hibachi-style restaurants finish the soup with sliced mushrooms and green onions. This recipe follows the same traditional method, using whole fresh ingredients for the most authentic flavor.
To make Japanese clear onion soup taste like hibachi-style soup, you need a clear, deeply flavored broth. The key is simmering fresh onion, carrot, celery, garlic, and ginger long enough to extract flavor before straining. Using a combination of broths (such as beef + vegetable) also helps replicate the signature depth. Finishing the soup with mushrooms and green onions in the bowl adds the classic Japanese steakhouse flavor.
Yes, you can make Japanese clear onion soup with vegetable broth instead of beef broth. Beef broth adds richness similar to hibachi restaurant versions, but a high-quality vegetable broth still produces a clean, savory soup. If you want to keep the soup vegetarian, use vegetable broth and ensure your soy sauce or tamari is also vegetarian.
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Japanese Clear Onion Soup
Ingredients
- 6 cups vegetable broth
- 2 cups onions, diced
- 1 cup celery, diced
- 1 cup carrots, peeled and diced
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 teaspoon sesame oil
- 1 cup button mushrooms, thinly sliced
- ½ cup green onions, sliced
- soy sauce (optional)
- sriracha (optional)
Instructions
- Heat a little oil in a large pot over medium heat. Add the diced onions and cook for about 10 minutes, stirring occasionally, until they become soft and slightly caramelized.
- Stir in the carrots, celery, garlic, and ginger. Pour in the sesame oil and vegetable broth. Season with salt and pepper to taste.
- Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 30 minutes to allow the flavors to develop.
- Use a fine-mesh strainer or slotted spoon to remove the vegetables, leaving a clear broth. Discard the solids or save them for another use.
- Place a handful of thinly sliced mushrooms and scallions into serving bowls.
- Pour the hot broth over the mushrooms and scallions, allowing them to soften slightly in the heat.
- Add a splash of soy sauce for extra depth or sriracha for a spicy kick.
Nutrition
Notes
- Gentle Heat for Mushrooms: Pouring hot broth over raw mushrooms lets them soften naturally while keeping their texture intact.
- Prevent Cloudy Broth: Simmer gently and avoid boiling too hard, as rapid boiling can break down vegetables and create murkiness.
- Clear Broth Tip: Strain the vegetables well using a fine-mesh strainer for a smooth, clean broth.
- Make It Heartier: Add rice noodles, bok choy, or extra mushrooms for a more filling dish.
- Spice It Up: A drizzle of sriracha or chili oil adds heat, while a dash of rice vinegar gives a bright, tangy contrast.
- Balanced Seasoning: Start with a small amount of salt and pepper and adjust after simmering, especially if adding soy sauce later.
Kathy says
I can't wait to try this out this week. It looks amazing and a nice feel-good soup
Shay says
Awesome! Hope it turns out good for you, Kathy! 🙂
Sarah says
For keeping with the low-carb / paleo lifestyle, I feel it important to note that the Kikoman Soy Sauce has gluten in it. The wheat is used as a thickener. Not really a big deal for the soup unless you have celiac disease. There are some gluten free soy sauce options though that would be a good replacement.
Shay says
Hi Sarah! In general, I don't look too deep at condiments, because of the very small amount I generally include in my recipes and also because I do not cater to an "ultra" low-carb/celiac audience. But I appreciate you bringing that to my attention. I will definitely look into some alternatives.
Chastity says
Why do you put carrots, celery & onions in it? The soup Ive had only had scallions and mushrooms. It looks like thats all your picture shows too
Shay says
Hi Chastity. If you read the recipe, you'll notice that the celery, onions and carrots get strained from the soup at the end. Those vegetables are what creates the flavorful broth. Without it the soup would taste like plain 'ol water 🙂
Chastity says
Well ok then, guess it helps to read thoroughly. Thanks a lot!!!
Kristina Johnson says
This sounds delicious. I am planning to make some and add a little chicken breast to make it heartier. Thanks for sharing.
Sarah says
About how many calories do you think are in 1 cup?
Hisako says
Nutrition Facts
Serving Size 527 g
Amount Per Serving
Calories 114
Calories from Fat 21
% Daily Value*
Total Fat 2.3g4%
Saturated Fat 0.6g3%
Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 1406mg59%
Potassium 736mg21%
Total Carbohydrates 13.2g4%
Dietary Fiber 3.0g12%
Sugars 6.3g
Protein 10.5g
Vitamin A 105% • Vitamin C 17%
Calcium 5% • Iron 16%
Nutrition Grade A
* Based on a 2000 calorie diet
Hisako says
This was me using this as the ingredient base:
2 onions
6 Cups vegetable broth
2 celery stalks
2 carrots
2 garlic cloves
8 oz mushrooms
3 scallions
1 TBSP soy sauce
I don't personally like sriracha, so that will adjust the calories a bit, I don't use salt or pepper for this type of dish either.
Shiona says
How many carrots, celery, and onion are needed? Does the little dot stand for cups? And where does the sirracha and soy sauce come into play? Thank you.
Shay says
Hi Shiona, I think your browser may not have loaded the page correctly. All the quantities and instructions are in the recipe box! Let me know if you have any other questions 🙂
Liz says
Hi! This looks delicious! Have you ever made this with Miso? If so how did it change the flavor and how much would you recommend using? Thanks!
Shay says
Hey Liz, never made it with miso, but I'm definitely going to give it a try!
Lauren S. says
I have been looking for this recipe forever and have had a cold and sore throat for a week so this is perfect!
Do you happen to know if you can buy/make those crunchy rice they give with the soup?
Thanks!
Shay says
Hi Lauren, I'm glad you like it! 🙂 Unfortunately I don't have any advice regarding the crunchy rice. Thanks for stopping by!
Todd Lewis says
Slice onions real thin, dredge in flour and fry for 30 seconds. Better than crunchy rice.
Kim says
I used the fried French onions for that
Kim says
I used the fried French onions (like the green bean casserole) for that
Jillian says
I know it's not my recipe and you said crunchy rice but in my experience with the onion soups at Japanese restaurants is they actually use french fried onions! I personally think it's absolutely delicious if you'd like to give it a try. If not maybe try cooking the rice only partially and then deep frying! Hope this helps some. 🙂
Sandy Sharp says
You can buy the crunchy things at the Chinese restaurant!
Natalie says
The "crunchy rice" is usually little pieces of fried tempura batter...just mix some cornstarch, plain flour, and water together to make a "batter" that you then drip into hot oil-use a strainer to almost immediately scoop out of the oil as they cook in seconds. Drain on paper towels and let cool so they don't make your soup greasy. Put in the soup last minute or they get soggy and gross.
Lauren Carlucci says
The "cruchy rice" is actually just fried tempura batter. I used to work at a hibachi restaurant and they would scoop out the little bits of tempura better that broke off when they were frying tempura vegetables or they would just fry up the batter and then set it aside until just before serving the soup and waiters would add the "crunchies", as we called them, with the mushrooms and green onions.
Linda says
Why discard those delicious veggies?!
Shay says
Hey Linda 🙂 It's a recipe for Japanese Clear Onion Soup, meaning a clear onion flavored broth. Same as when you make a vegetable broth or a chicken broth - the veggies (and/or bones) get dumped. It's entirely up to you though, keep them in there if you want a regular vegetable soup, but in that case I recommend adding all the other goodies I added in our Veggie Soup recipe 🙂 I actually ate those discarded veggies as a snack the next day. Yum lol
Shay says
Hey! If you slice the mushrooms super thin like we did, they'll get soft quick - so it's not really necessary to let it sit. Hope you like it! 🙂
Sabrin K says
This sounds amazing, so excited to try this! I was wondering, do you let the mushrooms sit in the soup for a bit before you serve it? I was wondering how the mushrooms get soft? Thank you!
Tiffany Brown says
Absolutely loved it!!????
Shay says
Awesome! Glad to hear! 🙂
James says
Can I use chiken stock?
Shay says
Yes you can. It might change the flavor a little, but will most likely still taste good.
Jennie says
How much soy sauce did you use, just so I have an idea? I'm planning to make this tomorrow and am so looking forward to it!
Shay says
Hi Jennie! Good to hear! 🙂 I seasoned the soup with regular salt and had the soy sauce (and Sriracha) on the table. We all just added a little splash to our bowls, mostly for the flavor. If I have to take a guess, it would probably be a tablespoon or two into the pot. Saltiness is a very personal preference though and I would suggest adding little by little while tasting, until it tastes perfect to you! Hope you like it!
Amanda says
How much does each bowl have for cal/carbs??
Ann says
I love this soup. What are the little noodles they add in at the restaurant?
Wanda says
I've never seen it with noodles, only French fried onions. I hope that helps. ????
John X. Ellis Sr. says
I have never seen it with noodles either. Our local restaurant uses bread crumbs and diced green onions that can be seen at the bottom. They also use a chicken broth instead of a vegetable broth.
Misti says
I think those are some kind of dumpling.
Alice says
They are French fried onions. They are in a can at the store. Same as used for green bean casserole.
Amy says
They are called crunchiest (I called the Japanese restaurant near mr to ask this and was told they’re call crunchiest.. you can also use. French fried onions.
Carolann says
This is amazing.. I used water .. when the onions were nicely browned, I added a TBSP of soy sauce and let it simmer for about a minute before adding the water. It was so good.
Susan says
This is delicious and easy to make. Thanks!
Shay says
Glad you liked it Susan! 🙂
Hanna joo says
Can I add cauliflower to this?
Michelle says
This was super tasty. Thanks!
Shay says
Glad you liked it! 🙂 Thanks for stopping by!